This video, titled "Ninja Exercise Choreography - The Tokugawa Ieyasu and Hattori Hanzo Ninja Team" (忍者体操ふりつけ動画　徳川家康と服部半蔵忍者隊), was released by "The Tokugawa Ieyasu and Hattori Hanzo Ninja Team" (徳川家康と服部半蔵忍者隊). This video shows catchy Ninja Gymnastics video that makes it great for getting children to exercise! Men and women in ninja costume perform exercises to a tune that's so catchy it will get stuck in your head all day, and it's easy to imitate! It's good exercise for children and parents can enjoy time with their children by doing it together. In this video, they teach ninja gymnastics from start to finish, so try and follow along!

This video, titled "62.Two-Section Short" (62.ツーセクションショート), was released by "_cut_movie lepla." A "two-section short" is a type of bob hairstyle trending around Japan lately. "Two section" means that the top and bottom of the hair are divided into separate sections. The top and bottom are cut differently, which results in them not being connected. You can cut the top layer longer and the bottom shorter, for example. You can trim the hair below the ears, for example, to create more contrast between the top and bottom of the hair.

Insect Repellent Is Essential for Camping in Japan's Humid Weather Japan is experiencing an unprecedented camping boom right now! The Corona pandemic has made it a popular leisure activity for both families and solo campers alike. However, many areas in Japan are humid, resulting in high numbers of mosquitoes and other insects. In the forest, there are more mosquitoes and bees than in the city, so insect repellent is a must. In this article, we'll introduce some strategies to protect against insects when camping in Japan! Bug Spray Video Introduction Photo：Women getting bit by mosquitoes This video, titled "Top 8 Items to Keep Away Insects When Camping" (キャンプの虫対策に買って良かったおすすめアイテム８選をご紹介), was uploaded by "Camp Lab" (キャンプ研究所). The video introduces 8 items recommended by an experienced camper to prevent being bitten by insects. It's hard to enjoy camping when you keep getting bitten by mosquitoes. You might not even enjoy camping outdoors anymore because you're afraid of being bitten by insects. If you are one of those people, then be sure to keep reading so you can enjoy nature again! Take all possible measures against insects so you can have fun camping! Fujinishiki Power Forest Incense for Professional Use Photo：A mosquito coil Fujinishiki Power Forest Incense is a mosquito coil famous for being used by forestry professionals. Compared to ordinary mosquito coils, it is about three times larger and thicker. Of course, the larger size means more smoke, but the main ingredient used is metofluthrin, which is has no effect on the human body. The coil lasts for about 4 hours. In the video, it's recommended that two of these be used together. A special portable incense container for this mosquito repellent incense is available on Amazon and other online retailers. [Video] 1:45 - Fujinishiki Power Forest Incense Yabu Mosquito Barrier to Spray Around Tents Source :YouTube screenshot Yabu Mosquito Barrier is a convenient spray that can be sprayed directly onto the ground or grass. Spraying it around the area where you'll be camping will create a barrier effect. Combined with the above-mentioned Fujinishiki Power Forest Incense, it's said to be incredibly effective. [Video] 4:30 - Using Yabu Mosquito Barrier Electric Insect Killer LED Lantern Source :YouTube screenshot Lanterns are a must-have when it comes to camping, and this lantern has a black light function that's recommended for combating insects. It has two switches allowing it to be used as a regular lantern as well, making it very convenient. [Video] 4:48 - Insect repelling lantern Oniyanma-kun - The Insect Repelling Dragonfly This item is shaped like an oniyanma, a natural enemy of horseflies and gnats. It's supposedly effective at scaring away and keeping away horseflies and gnats. This item is said to be difficult to obtain, but when two of these are hung on a table, any horseflies that were in the area are said to disappear, and users report that it actually works. [Video] 6:08 - Oniyanma-kun Deet-Free "Angel's Skin Vape" Insect Repellent For those who usually use a mint oil spray to protect their children from insects, this is a recommend deet-free product. The effect of the mint oil spray does not last very long, so you need to spray frequently, but this product lasts up to 8 hours. [Video] 7:41 - Angel Skin Vape Workman - DIAGUARD Long Sleeve T-Shirts Source :YouTube screenshot These T-shirts are woven with a special fiber that repels insects. It's convenient as all you have to do is throw it on and your bug proof! The video also discusses proper clothing to protect against insects. It recommends avoiding exposed skin, wearing light-colored clothes, etc. Experiments have shown that dark-colored clothes are more likely to result in insect bites. In addition to wearing long sleeves and long pants, it's also important to protect your face and neck area with a bandana or towel. [Video] 9:15 - DIAGUARD Long-Sleeved T-Shirts Muhi Alpha EX - Recommended for Insect Bites No matter how thorough you are in taking precautions against insects, there are times when you still get bitten by insects. In such cases, Muhi Alpha EX is great to have. The pharmacy recommended this product to the YouTuber in the video when he told them that he was going camping. [Video] 11:03 - Muhi Alpha EX Poison Remover Pump Kit - To Suck Out Toxins This poison remover is recommended in the event of a centipede or bee sting. If you carry it with you when camping, you can use it in the unlikely event that you're bitten by a poisonous snake as well. This product is shaped like a syringe and is pushed in instead of pulled out so that you can suck out poison even when you're alone. To see how it works, check it out in the video. [Video] 11:41 - Poison Remover Pump Kit Summary of Insect Protection for Camping in Japan This article introduced items that can be used by children and products popular among campers as insect repellents for family camping. There are many dangerous insects in Japan. If you're thinking of camping in Japan, make sure you take the proper precautions against insects and enjoy a safe camping trip!

Keeping Your Camping Gear Clean After long periods of being used, cookers and other tools used when camping can get quite dirty. This time, we'll show you how to keep kettles and other cooking utensils that have turned black from direct heat clean. Video Introduction Photo：A burnt mess tin This video, titled "Camping Gear Maintenance by a Solo Male Camper in His 20s Who Camps Every Week" (週一でソロキャンプする20代男子ソロキャンパーによるキャンプ道具のお手入れルーティン), was released by "Japanese campers YURUHARU." It shows how to properly clean your camping gear. After enjoying some delicious cooking in the great outdoors, your cookware will inevitably start to feel some wear. If left as is, it may become unsanitary or break and become unusable. After you're finished camping, it’s important to clean your cookware properly. Cleaning Kettles and Other Camping Gear With Sodium Sesquicarbonate Source :YouTube screenshot Use sodium sesquicarbonate to remove dirt and burnt or dry oil that has stuck to your gear from cooking when camping. Check the instructions and dissolve the sodium sesquicarbonate in hot water. Soak the camping kettle or pyramid grill in the solution for 10 to 30 minutes, then polish it with a sponge. Persistent stains are easier to remove after soaking them in the solution. Once the stains are removed, your gear will be as shiny as clean as a whistle. [Video] 1:17- Cleaning camping gear with sodium sesquicarbonate Use a Polishing Agents for Aluminum, and Scrubbers for Skillets Source :YouTube screenshot Large aluminum mess tins that cannot be cleaned with sodium sesquicarbonate can be cleaned with polish and an abrasive sponge. Grills can be wiped clean and skillets can be cleaned with a scrubber to keep them clean and lasting longer. It's also important to check the batteries in electric lanterns and wipe down gasoline lanterns if you have any. [Video] 4:58 - Polishing with abrasives Caring for Wooden Tables Most noticeable stains can be sanded off using sandpaper. After that, drying oil is applied to complete the maintenance. How to Dry Camping Equipment Photo：Lunch at a campground After washing camping equipment, dry it thoroughly in a well-ventilated place after wiping it dry with an absorbent towel. Tents, sleeping bags, and blankets should also be dried in the shade, and stakes and stake hammers should be lightly cleaned and stored in their cases. Summary of How to Clean Your Camping Gear In this video, we introduced the basics of how to clean your camping gear. Since camping is enjoyed outdoors, weather and other factors can lead to your gear becoming quite dirty. Although it may be a bit tedious to clean, it's a good idea to clean and maintain your equipment after camping so that you can enjoy it comfortably on your next camping trip. The cleaning methods for cookers and other equipment vary depending on the material they're made from, so be sure to perform the appropriate maintenance according to the material, be it aluminum, titanium, etc. Camping gear is an important part of camping and so it's important to take care of it so that it can be used for a long time.

About the Demonstrational "Dragon Beard's Candy" Video This video features footage of a professional making traditional dragon beard's candy by hand at a food stall in the Shin-Okubo area of Shinjuku, Tokyo (東京都新宿の新大久保). The delicate sweets, which are known for being difficult to make, are a traditional sweet in Korea which are also known by the name Kkul-tarae (クルタレ) or Ronshutan (ロンシュータン). In this video, you can see the techniques used to make dragon's beard candy and learn more about the history and characteristics of this traditional sweet. We hope you enjoy the video! What Is Dragon's Beard Candy? Source :YouTube screenshot Dragon's beard candy is a traditional sweet which has been eaten in countries such as China, Korea and Taiwan for hundreds of years. Its popularity has spread to other foreign countries, such as the US, Taiwan, Singapore, Canada and Hong Kong. Dragon beard's candy originated in China over 2,000 years ago, when the delicate treat was originally prepared for the emperor; however, it eventually came to be eaten by ordinary citizens and has been loved to this day. The main ingredient used to make dragon beard's candy is maltose syrup, known as "mugi mizuame" in Japanese. Cornstarch is also an essential ingredient. It's made by stretching a hard piece of candy over and over again to create a candy with a light and crunchy texture. The mildly sweet Dragon's beard candy is often given as a gift (lucky charm) in Seoul, Korea. Watch the Amazing Skills of This Professional Dragon Beard's Candy Maker in Shin-Okubo! Source :YouTube screenshot Each piece of dragon's beard candy is carefully handmade by craftsmen. As can be seen in the video, the street vendor first prepares the maltose syrup candy. He creates a hole in the hard candy and proceeds to stretch the candy using this hole. You can take a look at the stretching process throughout the video. The vendor then stretches the candy over and over while continually covering it in cornstarch until the threads of the candy reach the thickness of what is thought to resemble a dragon's beard. Only highly skilled professionals can make the candy incredibly thin without it breaking or snapping. A single piece of candy is stretched into an amazing 16,384 strands. From 4:26 in the video, the street vendor explains that this is the perfect number of strands to create the most pleasant melt-in-your-mouth texture. At 2:20 in the video, he begins to fold the candy to create the 16,384 strands, which he completes in roughly 35-40 seconds. The highlight of the video has to be when the professional dragon's beard maker shows off the finished product to the customers, at which point it looks beautifully smooth like threads of silk. Many customers are amazed by the look of the finished product! You can take a look at this in the video at 4:18. If you get a chance to see it up close, be sure to take a video of your own and share it with your friends! Source :YouTube screenshot After stretching out the candy, crushed peanuts, almonds, sesame seeds, or coconut can be added as a filling. One piece of candy costs approximately a few hundred yen (a couple bucks (USD)). There are very few people who know how to make the candy as the skills required are so difficult to master. Summary of Dragon Beard Candy There are food stalls in Shin-Okubo and Yokohama's Chinatown (横浜中華街, yokohamachuukagai) where you can watch dragon beard's candy being made right before your eyes. You can also buy dragon beard's candy online, sometimes sold under the name "Dragon Candy." For those interested in tasting and experiencing the delicate texture of dragon beard's candy, we highly recommended purchasing some and trying them out for yourself! Watching how the amazing dragon beard candy is made is guaranteed to pique your curiosity! Be sure to check it out in the video!

The Traditional Carp Streamers of Kazo, Saitama The video "Kazo Carp Streamers [Saitama Prefectural Government Official Sightseeing Video]"（加須の手がき鯉のぼり【埼玉県公式観光動画】）” was created by “ChokotabiSaitama,” and it introduces viewers to the traditional hand-painted carp streamers of Kazo, Saitama, in Japan's Kanto region. May 5th is Children's Day in Japan. People put up carp streamers to exorcise bad spirits and as a way to respect children's personalities and to celebrate their happiness. Kazo is known as the No. 1 producer of the Japanese traditional carp streamers. It also creates the dynamic hand-painted carp streamer. Carp streamers have become a Kazo specialty that every Kazo citizen is proud of. This video will show you how these hand-painted carp streamers are made! You can also visit the factory and have a factory tour. The History of Kazo's Hand-Painted Carp Streamers Kazo carp streamers were originally created in the early Meiji period (1868-1912) as a side job for craftsmen who usually made lanterns and umbrellas. This traditional high quality handmade carp streamer gradually gained popularity and Kazo became the number 1 carp streamer town. Masaru Hashimoto, a traditional carp streamer craftsman from the long-established carp streamer studio, Hashimoto Yakichi Shop in Kazo City, has been producing carp streamers for a long time. Unfortunately, his store closed down in 2016 after 109 years of business. Kazo Carp Streamers: How They're Made Source :YouTube screenshot 1. Cutting and sewing (0:32) In order to make these hand-painted carp streamers, you start by cutting the fabric into a carp shape and sewing it together. 2. Memawashi (1:07) Draw eyes by using a special compass to draw circles. 3. Sujigaki (1:22) Draw scales one by one using lightly colored ink. 4. Usuzumi (1:30) Add color to the scales. Adding colors is the part that requires the most focus. 5 Kinbiki (1:49) Add the finishing touches with a specialized brush. As you can see in the video, the technique used to finish the painting process is very precise. The masculine expression of the carp and intricate scales are drawn with the precise technique of the craftsman. Gigantic Kazo Carp Streamers As Kazo is known as the No. 1 carp streamer producer in Japan, they also make the world biggest carp streamer. The jumbo carp streamer is 100 meters long! The jumbo carp streamer, which was made by Kazo citizens, appears at the Tone river riverbed every May, at the Kazo City Heiwa Festival (Jumbo Carp Streamer swim). Check out the event to see the jumbo carp stream swimming dynamically in the sky. You can also see the carp streamers made with precise hand-painting techniques. The main venue of the event is at Tonegawa Riverbed Park. 400 parking spaces are available, however, due to the popularity of the event, it will likely be pretty packed. Even though these carp streamers are not the biggest carp streamers in Japan, you can see the carp streamers swimming elegantly under the blue sky at 2:23. These elaborate carp streamers are made through a variety of manufacturing processes, and the video shows the traditional craftsmanship that has been handed down in Japan for centuries. Kazo Carp Streamer Summary Photo：Kazo carp streamers Kazo's hand-painted carp streamers are a very artistic and beautiful creation. Every carp streamer is unique because they are all individually hand made. You can see the traditional Japanese carp streamers every May in Japan. Please come see the carp streamers or try to put one up in your house on Children's Day!

Imizu City's Kamaboko This video, titled "Shinminato Kamaboko- Imizu City, Toyama" (新湊かまぼこ -富山県射水市- Shinminato Kamaboko -Imizushi,Toyama,Japan-), was produced by "_kashi77." It shows the manufacturing process of kamaboko (fish cake), a local specialty of former Shinminato, Imizu city, Toyama, in the Hokuriku region. Kamaboko is a kind of "kneaded paste product" that is made by making white fish meat into surimi (minced meat) and then kneading it. It's also a Japanese food used in New Year's dishes for New Year's celebrations. In this way, it is an indispensable and popular Japanese food. Cod, shark, golden threadfin, wrasse and other white fish are used as ingredients; however, "Shinminato Kamaboko" uses surimi made from tile fish to enhance the flavor of the minced meat. It's called "Kamaboko" when steamed, "chikuwa" when baked, and "satsuma-age (a type of tempura) when fried and eaten. The origin of the word kamaboko comes from wrapping the surimi around a bamboo stick in a tubular shape. Because the shape resembled the ear (boko) of a cattail (kama), it came to be called "Kamaboko." Making Kamaboko Source :YouTube screenshot Here, we'll introduce how kamaboko are made. 1. Preparation Cut the raw fish into three pieces, removing the bones, innards, and skin. 2. Cut it up into smaller pieces Finely chop it with a knife. 3. Soak in water Soak the minced fish in water to get rid of the odor This is an important part of the process to bring out the elasticity of the kamaboko. 4. Drain Remove water from the fish until it is dried. 5. Surimi Grind it down finely. 6. Seasoning Season with salt, egg whites, and other ingredients. 7. Molding There are different types of kamaboko such as "Ita Kamaboko," which involves molding the ingredients into a half cylindrical shape, onto a small board made of wood such as cedar; and "Sumaki Kamaboko," which involves wrapping straw around the ingredients. As you can see at 0:12 in the video, each Kamaboko is made by hand, one by one, into the shape of a fish. 8. Steam The kamaboko is then steamed. This can be seen at 0:55 in the video. 9. Decorate As you can see at 1:06 of the video, they decorate the steamed kamaboko with colors, such as the pink of a sea bream and other colors and patterns. More About Kamaboko In Toyama Prefecture, kamaboko is famous as a gift for celebratory occasions, and it is used as a gift for engagement ceremonies and wedding receptions. In addition, kamaboko is often presented at births and milestones in life, such as entrance exams, graduations, coming of age ceremonies, housewarmings, and at Buddhist ceremonies. It is said to be customary to cut kamaboko that was received as a wedding gift and to distribute it to people who are close to you and to neighbors in order to share the joy. Toyama prefecture’s consumption of kamaboko is said to be the 6th highest in Japan. Kamaboko is often given as an end-of-the-year gift or present and it's possible to purchase it from online retailers such as Amazon or Rakuten. Fishing and Cuisine Around Imizu City Photo：Firefly squid with vinegar miso Toyama prefecture, where Imizu city is located, is home to Toyama Bay where you can catch delicious and nutritious seafood. The seafood caught in Toyama Bay consists of, white shrimp, firefly squid, and yellowtail caught in the cold season. Himi’s cold season yellowtail is rich in fat and melts in your mouth. Himi's yellowtail is a gourmet's delight, with its fatty, melt-in-your-mouth taste. Trout sushi is another popular local specialty in Toyama. Summary of Kamaboko, the Local Specialty of Imizu City, Toyama Japan has its own unique culture that has been nurtured by the customs of each region. Kamaboko, a craft perfect for celebrations, is a tradition in Imizu City, Toyama and Miyagi Prefecture. The Shin-Minato Hikiyama Festival, which heralds the arrival of autumn in Imizu City, Toyama Prefecture, is introduced at 2:02 in the video. This festival, along with kamaboko, is part of traditional culture that has been handed down through generations in Imizu city. What did you think of Izumi's kamaboko? At Yume Terrace Kaiou, a museum of food and health in Imizu City, around 40 different kinds of kamaboko, such as kelp-wrapped kamaboko and sea bream-shaped kamaboko, as well as local marine products and healthy teas, are available at reasonable prices. You can also visit the kamaboko factory that shown in the video, and experience making kamaboko yourself. At the Yume Terrace Kaio, there are no restaurants or cafes, so you will not be able to have lunch; you can buy some kamaboko as a souvenir and eat it to keep yourself nourished. A popular souvenir is the kamaboko chips. When you visit Toyama prefecture, be sure to try the Shinminato Kamaboko introduced in the video!

The Traditional Japanese Instrument: Koto We recommend this article to anyone interested in learning about traditional Japanese craftsmanship, or those who enjoy traditional Japanese instruments. In this article we’ll take a look at the "Koto," a traditional Japanese instrument that has been handed down for hundreds of years. The video “Introduction to the Manufacturing Process of the Koto" (琴の製造過程の紹介), produced by "Japanese Music Navi" (邦楽なび), features the manufacturing process of the Koto manufacturing company "Mitsuya Koto Corporation," in Saitama. The beautiful sound of the Koto is the result of age-old craftsmanship. This is a brief overview not only of how to make a Koto, but also about the history and style of the Koto. The production process of the Koto introduced in the video is so beautiful one cannot help be entranced by its beautiful chords. The BGM in the video is “Yaozoku bukyoku” performed on a Guzheng (another type of Chinese zither) made by the Mitsuya Koto Corporation. Be sure to listen closely as you watch the video. The History of the Koto Photo：Woman playing the koto The Koto is a traditional Japanese musical instrument. In the "Kojiki" (古事記, Records of Ancient Matters), there are scenes describing the playing of the Koto. In fact, remnants of what appears to be a koto have been found in Yayoi period ruins dating back to the 10th century BC. It is thought to have been used as a magical instrument at that time. Normally a koto has 13 strings but there was another type of Koto with 17 strings in the Edo Period. There are various types of Japanese stringed instruments, or "zithers": "Koto," “Sou," "Yamatogoto," "Ichigen goto" (a one stringed zither), "Nigen goto" (a two stringed zither), "Shichigen goto," (a seven stringed zither) and the "Nagoya harp." People often confuse the "Koto" and "So," but they are actually quite different. The biggest difference is that the Sou has a movable pole, called a "pillar," to adjust the pitch of the strings, while the Koto does not have a pillar, and the pitch is solely determined by where the strings are pressed. Other Traditional Japanese instruments besides the Koto include: Shakuhachi, Miyadaiko, Kodaiko, Naruko, Mokugyo, Sansen, Shamisen, Kokyu and the Biwa. The Type of Music Played on the Koto The music played on the Koto is called "Soukyoku" (筝曲, lit. "Koto Music." There are various music types such as the Tsukushi school, Yatsuhashi school, Ikuta school, the Yamada school, and more. Each school performs unique koto music. In terms of appearance, each school differs in posture and how the instrument in played. The shape of the instruments also differs from one school to the next. How to the Koto Is Made Source :YouTube screenshot The manufacturing process of Kotos by the Mitsuya Koto Corporation consists of three main processes: "sawing," "instepping," and "wrapping," and the materials used are paulownia, red wood, rosewood, and silk threads. ・Sawing (0:08) The bark is stripped from trees one by one by hand. The length is then adjusted and it is marked. Next, they are cut into the shape of a koto and dried. Some are said to be dried for several years. ・Instepping (0:52) Using a number of special tools such as a planer and chisels, the insteps are carefully carved in detail. As you can see in the video, when the carving is finished, the instep is branded with the craftsman's name. After that, the surface of the Koto is baked evenly. The charred grain of the Koto looks beautiful. ・Wrapping (2:15) In this process, decorative accessories are created. These accessories are embedded into the Koto. ・ Completion (3:41) The beautiful wood grain and hand-embedded ornaments adorn the koto, making it look like a work of art. These masterpieces are a sight to behold. Summary of the Koto Photo：Koto This video features the detailed process of making the koto as well as the craftsmanship of the artisans. Take a moment to marvel at the craftsmanship. Kotos are available at online retailers such as Amazon or Rakuten. High quality goods are sold at the price of several million yen (thousands of dollars). If you are interested in the Koto, considering taking lessons or watching online courses. There are various lessons for both veterans and beginners. 【Official Website】Mitsuya Koto Corporation http://www.mitsuyakoto.com/

Experience the Traditional Japanese Culture, Origami! Even if you wanted to learn about traditional Japanese culture, often times it requires taking actual lessons, collecting the right tools, or you need someone to teach you. Don't let that stop you though! This video "How To Make a Origami Paper crane (Traditional Japanese culture, 日本伝統文化,折り紙,鶴)" introduces the Japanese traditional culture, Origami, and how to make origami cranes. All you need is a square sheet of paper. They're fun to make and you get to learn about Japanese culture at the same time. This video teaches you each step with detailed explanations along the way. It also gives you some tips on how to make the most beautiful cranes. Even if you've made origami cranes before, you might discover something new from the video. This article will talk about the history of Origami as well as how to make beautiful cranes. Be sure to follow along with the video! Origami - Experience the Popular Japanese Culture! Photo：Senbazuru (one thousand origami cranes) Origami has been a popular culture and a fun activity for both kids and adults in Japan for a long time. One of the most popular art pieces of Origami is undoubtedly cranes. This video gives you a detailed explanation on how to make cranes. The English subtitles make it easy to follow, so even if you don't speak Japanese, don't worry! If you've never tried origami, don't worry about that either! Grab a sheet of paper and let's make some cranes! Senba tsuru (a thousand cranes) is an origami craft made for praying for someone's health, or for world peace. People make efforts to make one thousand cranes to wish someone good health or peace throughout the land. It's a common tradition in Japan. The History and Origin of Origami Origami came to be somewhere around the 7th century. The quality of the paper was not the best back then and people tried different materials and manufacturing methods to make the paper thin and smooth. Around the Heian period (from 794 to 1185), paper was used only to keep records and to make handwritten copies of sutras. When paper started being used for ritual offerings, people began experimenting with how to wrap their ritual offerings beautifully within the paper. After the Muromachi period (1336-1573), paper folding to create works of art had become rooted in the culture. Different Types of Folding! Photo：Origami Making Shuriken requires two pieces of paper and is popular among kids. You can also make different animals such as giraffes and lions. Try making different origami projects. The Japanese tradition of Origami involves not just folding, but is also used for paper-cut art projects. Using scissors or a box cutter to cut the paper, you can make beautiful works of art. Cut the paper into flowers, stars, or hearts to decorate for holiday events! Summary of Origami Origami is the Japanese culture of creating artistic works by folding paper. It's a beautiful traditional culture of Japan. Be sure to watch the video to learn how to make Origami cranes. If you haven't experienced making Origami, or if you wish to improve your own cranes, watch the video and learn how fun Origami is!

板前の華麗な包丁さばきをご覧になれる動画について こちらの動画は「寿司マスターToshi」が公開した「寿司職人によるマグロの仕込みから握りまで〜How To Make Tuna Sushi〜」です。 日本人に親しみが深い、寿司。 マグロやブリといった新鮮な魚介類や海鮮食材を材料として使用して作られる握り寿司は、和食の代表格です。 近年では海外でも人気が高まっており、現地のスーパーでも見かけることが多くなってきました。 そんな寿司は職人がマグロを捌く処理部分から仕込みをしていることをご存知でしょうか？ 今回は職人が仕込みから行う和食・海鮮料理の代表格、マグロの握り寿司について紹介いたします。 職人が１から仕込みを担当、マグロの寿司 寿司に使用されるマグロを始めとした寿司ネタ。 釣り上げられたマグロは解体され、板前さんのところに運ばれてきます。 そして部位ごとに捌くことに。 その手際は素晴らしいもので、動画でもご覧になれます。 熟練の職人技で磨き上げられた包丁捌きで大トロ、中トロ、赤身と捌くその姿はまさに職人。 ネタは部位ごとに切り分けられ、様々な料理へと使用されて行きます。 その手際の良さは和食・日本料理の魅力を再確認させてくれるほどです。 寿司以外にもたくさん！和食に欠かせないマグロ 寿司以外にもマグロを食材として調理された和食料理はたくさんあります。 代表的な握り寿司から、マグロや旬のネタの刺身を芸術作品のように見立てたお造り、マグロを保存が効くように加工し漬けたマグロ漬け丼など、どれも製法に工夫が見られるものばかり。 数え始めたらキリがありません。 日本料理にはマグロを始めとした、新鮮な魚介類や食材を使用した海鮮料理が多く存在しています。 海に囲まれた日本ならではの食文化で、和食と呼ぶに相応しいです。 寿司職人や日本料理のプロが仕込みから行う、マグロを使用した和食。 どの和食も日本を訪れた際に、必ず食べたい一品です。 板前の華麗な包丁さばき動画紹介まとめ 今回は和食の代表格、寿司をはじめとしたマグロ料理について紹介しました。 マグロの刺身やお造りなどの和食料理の数々は、日本料理の代表といっても過言ではありませんね。 板前さんによる職人技が光る仕込みの様子を見たいという方は、是非この動画をチェックしてみましょう！

Traditional Japanese "Osechi Cuisine"! There's a lot of Japanese food that attracts the attention of foreign tourists in Japan, but nothing compares to the beautiful Osechi cuisine. Today, we have a video introducing Japanese osechi cuisine, titled "Japanese New Year's Dish, (Osechi Cuisine) An Introduction to Japan’s Osechi Cuisine" (Japanese New Year dish. (OSETI cuisine)日本のおせち料理紹介), produced by "Ordinary life channel." In Japan, the first three days of the New Year, starting on January 1st, are special days referred to as "San ga nichi." To celebrate the festive New Year, there is a custom in Japan to eat Osechi cuisine as shown in the video. What Kind of Food Is Osechi Cuisine? Photo：Osechi cuisine In ancient Japan, Osechi cuisine was prepared for New Year's festivities and seasonal festivals. Since New Year' was the most important day of the year, Osechi cuisine came to refer to New Year's dishes. It is said that by the Yayoi period, osechi cuisine had already become rooted in the culture. In the Edo period, Osechi cuisine came to be called "Horai Kazari" in Kansai, "Kuitsumi" in Kanto, and "Horaidai/Tekakemori" in Kyushu. Each of them have the meaning of offering food to the gods and praying for happiness. Varieties of Osechi and the Meanings of the Dishes Photo：Osechi cuisine You can see the osechi dishes at 0:33 in the video. Dishes, such as herring roe, tazukuri, fried sardine, black beans, burdock root, kamaboko, datemaki (egg), kurikinton (chestnuts), konbumaki (kelp), tai (red snapper), renkon (lotus root), shrimp, and arrowhead introduced in the video are all festive and suitable for New Year. Each ingredient is associated with meaning, including wishes for long life, good health, and more. How to Arrange Osechi Cuisine Photo：Osechi cuisine The ingredients for Osechi dishes are packed in a "kumiju" (multi-layered food box). Originally, it is said to have been a five-tiered box, but nowadays, four-tiered boxes are generally used. There is also a method for preparing the dishes called "Juzume." It's important to organize the food, including iwaizakana-sanshu (herring roe, tazukuri, and black beans), kuchitori (appetizer assort), vinegared dishes, grilled dishes, stewed vegetables, etc., in a beautiful arrangement. You can see a beautifully arranged set of Osechi dishes at the beginning of the video. Summary of Osechi Cuisine The Japanese Osechi cuisine shown in the video is also made and sold at restaurants all over Japan. Many people pre-order Osechi dishes from famous restaurants by ordering online. You can also make osechi cuisine at home. Use the recipe site as a guide to prepare the ingredients and arrange them beautifully over a bed of rice to enjoy the Japanese New Year.

This video, titled "Build a Japanese Garden" (日本庭園を作る), was released by "Plant Man Asu" (植物男子 Asu). The miniature garden introduced in this video is a garden that was created as a kind of interior design so that you can feel the Japanese atmosphere in your home. Although it's difficult to prepare a real garden, you can enjoy a miniature garden with just a little bit a of time and the right parts. They're also popular as interior decorations. In this video, you can see a miniature garden with a quaint Japanese atmosphere.

This video was released by "GyakuYoga - the weapon and armor maker GyakuYoga Props" (ギャクヨガ-武器防具作る人 GyakuYoga Props). The video is titled "ENG_SUB [Dragon Quest XI]Sword of Light Tutorial (Sword of Roto) - How make cosplay sword." In this video, cosplayer GyakuYoga shows you how to make a sword by hand from the popular game Dragon Quest. Dragon Quest is an RPG game that was released in 1986 and has had several installments. Erdrick's (known as "roto" in Japan) sword, which is made in this video, is one of the weapons that Erdrick, the hero of Dragon Quest, is equipped with. Most of the materials for making the sword can be purchased at a hundred yen shop. It's hard to believe that this sword was created on such a low budget. The sword looks heavy at first glance, but it only weighs 260 grams and has an iron core inside to make it stronger. The second half of the video shows how to make the scabbard as well!

This video, titled "Japanese puzzle box 72steps with secret compartment Koyosegi 秘密箱７２＋１回仕掛け　小寄木," was released by "hakonemaruyama." It is thought that the first Japanese puzzle box was made in Hakone at the end of the 19th century. Yosegi-zaiku, a traditional Hakone technique, is used to decorate the box, which needs to be solved to open it. In this video, the box has 72 different mechanism that must be solved in order to open it. The parquet should have been pulled outward at first, but around the 50th mechanism, there's a pushing motion making it difficult for the viewer to understand what's happening at first glance. There was supposedly 72 mechanisms to be solved to open it, but there's one extra at the end!

This video, titled "Road-Rail Vehicle [Rail Runner] Track Loading" (軌陸車『レールランナー』 軌道搭載（載線）), was released by "Nimo5." This video was taken on September 20, 2009 at the JR Kisuki Line. The video shows a rail runner used to index the lubricator when lubricating a rail joint and placing the rail runner on the track. A rail runner is a car that can run on both tracks and roads, used for railroad refurbishment and other track maintenance work. Railroad maintenance using rail runners is generally not done during the day when trains run constantly. Take a look at this rarely seen work!

This video, titled "宮大工が職人技で教える初心者のための”のみ”の研ぎ方はこれだ！　Sharpening a Japanese Chisel," was released by "翠紅舎 Suikoushya." The chisel shown in this video is a tool mainly consisting of a metal blade and a handle, and is used for drilling holes or engraving in wood, stone, metal, etc. There are several types of chisels and each has its own special use. They are used often in Japanese crafts. Flat bladed chisels are called flat chisels, Other blades are made of other materials, such as soft iron or steel. In this video, you can learn about the chisel, an indispensable tool for carpenters, and how to maintain it.

"Higo Zogan" - A Traditional Craft of Kumamoto Prefecture For those seeking the beauty of Japan's traditional crafts, or wondering what types of traditional handmade goods Japanese artisans make, this is the video for you! This video, "手技TEWAZA「肥後象がん」Higo Zougan Inlay," was created by "Traditional Crafts Aoyama Square" (伝統工芸 青山スクエア). This video introduces higo zogan craftsman Inada Kentaro. In the video, he is seen using the traditional methods of higo zogan to create a chopstick rest. This is a wonderful video to get a sense of the beauty of Japanese products. An Introduction to the Traditional Japanese Craft, Higo Zogan Source :YouTube screenshot Higo zogan is Kumamoto Prefecture’s traditional craft. It is a form of metalworking where gold and silver leaf are inlaid onto iron in order to create designs. Higo zogan has a long history, and was first used in sword mounts and fixtures, gun barrels, obi fasteners, and hairpins. Now, it is used to create accessories such as tie pins, necklaces, hair pins, cufflinks, loop ties, and earrings, as well as stationery such as ballpoint pens, fountain pens, paperweights, and paper-knives. Many types of products are created using higo zogan. With higo zogan’s birthplace being Kumamoto Prefecture, in recent years, higo zogan pendants featuring Kumamoto’s mascot Kumamon have also been created. The adorable designs make these pendants perfect as gifts. The beauty of Japan’s traditional craft is perfectly paired with modern designs, leading to the creation of attractive products. The Crafting Process of Higo Zogan Source :YouTube screenshot This is an introduction of higo zogan’s crafting process according to the video. The object made this time is a chopstick rest. ・Base-making (生地作り, kiji-dukuri) (0:21) The raw material, iron, is cut and then polished to smooth its corners. ・Inlay preparation (布目切り, nunome-kiri) (0:41) Using a tool called the “tagame,” grooves are carved vertically, horizontally, and diagonally. ・Inlaying and hammering (打ち込み、叩き締め, uchikomi, tatakishime) (1:10) Using a specially sized deer antler, gold or silver is inlaid onto the iron base. ・Smoothing the surface (布目消し, nunome-keshi) (1:55) Using a tool called a “kisaki,” areas with grooves are smoothed and polished. ・Rusting (錆び出し, sabidashi) (2:11) Using iron rust coloring, the surface of the product is blackened. ・Rust-proofing (錆止め, sabidome) (2:30) The product is inserted into boiling tea for rust-proofing. ・Heating (焼き付け, yakiduke) (3:02) Heating prevents the appearance of rust after aging. ・Completion The completed chopstick rest is shown from 3:17 in the video. This is all introduced in detail in the video, so definitely check it out. Purchasing Higo Zogan Products Now, we'll introduce a place to purchase higo zogan products. We recommended "Higo Zogan Mitsusuke" (肥後象嵌　光助) in Kumamoto. At this store, you can even try your hand at making accessories. From accessories such as pendants, brooches, earrings, and gold leaf paintings, to pieces of artwork - There are a multitude of items available, so definitely check them out. In addition, Higo Zogan products are also available through the Internet, so definitely try that out too! As for how to care for the products after purchase, use a dry, soft cloth or a piece of tissue to wipe the product in order to maintain its shine. Summary of Higo Zogan, the Culmination of Craftsmen's Skills Source :YouTube screenshot In the video, the process of Higo Zogan as well as the necessary materials are explained in more detail than in this article, providing an interesting introduction to Higo Zogan. There are also many products perfect as souvenirs introduced in the video. For those who have had their interest piqued by Kumamoto’s Higo Zogan, definitely check out the video! 【Official Website】Traditional Crafts Aoyama Square https://kougeihin.jp/

The Divine Craftsmanship of the Super-Famous "Kichi Kichi Omurice"! This is a video created by "Sushi Bomber TV Cooking Frontline" that introduces an omelet recipe made by the famous chef of the super-famous restaurant “Kichi Kichi Omurice.” “Omurice” is a national dish that was born in a Japanese Western restaurant during the Meiji era (1868-1912 AD) and is favored by many Japanese. The recipe introduced here is an omelet from “Kichi Kichi Omurice" in Nakagyo ward, in Kyoto City that uses a special demiglace sauce. You can see the cooking process of Kichi Kichi Omurice's omelet, which has been featured on many TV programs, in this under-5-minute video. Don't miss the ultimate omelet introduction video that'll make your mouth water! The Recipe for the Famous Fluffy Omelet Is Open to the Public! Source :YouTube screenshot Kichi Kichi Omurice's specialty is the omelet, but it's no exaggeration to say that the chef's talk is another highlight of the experience. Also in this video, the chef explains how to make it. First, you fry the ingredients. When the frying pan warms up, add the chicken and fry it, raise the flame, fry the chicken, and saute some onions. This can be seen at 0:06 of the video. After that, add ingredients like green soybeans, which are rare in most omelets, boiled mushrooms, and after stir-frying, add rice to fermented butter, salt pepper and black pepper. After seasoning the rice, placing it in a mold and placing it on a plate, you've got an omelet that both looks and smells amazing. This can be seen from 3:07 in the video. The food is of course delicious, but the chef's light-hearted banter is what keeps customers coming back for more. Look at Those Quick Hands! The Climax Is a Fluffy Egg! Photo：Omelet Once the rice is ready, it is time for the climax, the egg. The making of the eggs starts at 3:27. Spray vegetable oil on a frying pan and put in plenty of eggs. Mix the eggs quickly so that they do not burn. The omelet is shaped properly with fast, yet delicate hands. When the egg is completed, put it on the chicken rice and here comes the climax. Now, here is the biggest highlight of this video! Check out 4:31 in the video to see it! When you cut the egg with a kitchen knife, the fluffy simmering eggs flow like a waterfall! Finally, add the demiglace sauce full of umami and parsley and you're done! Summary of the Ultimate Omelet! Source :YouTube screenshot Watching this video, you'll want to go to Kichi Kichi Omurice when you visit Kyoto. Although Japanese food has a strong image of Japanese food, there are many famous restaurants and chefs in Japan who serve Western food that is second to none. The price of Kichi Kichi Omurice’s omelet is 2700 yen (~$27 USD)! The shop is easily accessed, as it's only about 5 minutes from Sanjo / Kawaramachi Station in the center of Kyoto. There is no parking so we recommend going by public transport. Also, don't forget to make a reservation on the homepage, since Kichi Kichi Omurice is reservation only! The video features a very tasty omelette recipe, so be careful watching it when you're hungry! ◆ The Western Restaurant Kichi Kichi Omurice ◆ Store Overview ◆ 【Address】185-4 Zaimokucho, Nakagyo-ku, Kyoto, Kyoto 604-8017, Japan 【Access】5 minutes by foot from Keihan Sanjo Station 【Hours】From 17:00 to 21:00 【Closures】Irregular holidays 【Parking】None 【Telephone No】075-211-1484 【Tripadvisor】Kichi Kichi Omurice https://www.tripadvisor.com/Restaurant_Review-g14124519-d3788825-Reviews-The_Youshokuya_Kichi_Kichi-Nakagyo_Kyoto_Kyoto_Prefecture_Kinki.html 【Yelp】 Kichi Kichi Omurice https://www.yelp.com/biz/%E3%82%B6-%E6%B4%8B%E9%A3%9F%E5%B1%8B-%E3%82%AD%E3%83%81%E3%82%AD%E3%83%81-%E4%BA%AC%E9%83%BD%E5%B8%82-2

Introducing Kutani Ware! This article introduces Kutani ware alongside the video "Traditional Japanese Crafts・Kutani Ware Glazing" (日本の伝統工芸品・九谷焼の染め付け). Kutani ware started around the Edo Period (1603-1868) in Kanazawa city, Ishikawa in Japan's Hokuriku region. It was originally called Kokutani ware. Today, Komatsu-city, Kaga-city, and Noumi-city are famous for the production of Kutani ware. The piece in the video is by Kamide Chouzaemon, one of Japan's leading Kutani pottery makers. The video is only about a minute long, but it shows the amazing dyeing technique used to make the beautiful, traditional Japanese pottery. How Kutani Ware Is Made Source :YouTube screenshot The signature liquid cobalt oxide is used to dye Kutani ware, which gives us a feel for Japanese culture. Kutani ware is produced by using a thin brush to draw precise patterns which requires the skills of a master craftsman. Patterns are drawn on the Kutani ware, using the brown cobalt oxide as a base material, after which they are fired in a kiln. From there, the color of the brown cobalt oxide changes into a beautiful shade of blue. This method of painting Kutani ware using blue, green, yellow, purple, and red within its patterns is called Kutani Gosai. Where to Purchase the Kutani Ware Kutani ware, made by famous craftsmen and artists, is considered an art, and can be rather expensive. However, there is some Kutani ware sold at reasonable prices. Kutani ware can be viewed and purchased at museums and porcelain/ceramics markets in Kanazawa. They have Kutani ware bowls, small plates, teacups, china bowls, tea pots, vases, and more. You can buy different pieces and incorporate them into your daily life. Their products are also available on the internet through retailers such as Amazon and Rakuten. Enjoying a Kutani ware demo at a workshop also makes for a memorable experience. By adding Kutani ware to your table, you can appreciate Japanese traditional culture more deeply. Summary of Japan's Traditional Kutani Ware Source :YouTube screenshot As you can see in the video, each piece of Kutani ware is hand dyed by a craftsman. The dyeing process of Kutani ware has been handed down for hundreds of years. Be sure to watch the video to see the amazing craftsmanship of Kutani ware craftsmen.

Pickling Live Japanese Blue Crab in Japanese Sake This video, by "Sushi Skills Channel" (寿司の技術), shows how to make "Yopparaigani" (drunken crab), using live, female Japanese blue crabs. It takes two weeks to a month to complete, but it's worth the wait. Ingredients ・Japanese Blue Crabs (live) (5) ・Sake (Junmai) 3,200 ccs ・Brown Sugar 320 ccs ・Salt 80g ・Dark Soy Sauce 200 ccs ・Red Peppers (8) ・Welsh Onions (Green Portion) 3 Stalks ・Sliced Ginger 65g ・Sansho Powder 3g How to Make It 1. Put the sugar and salt in a tub large enough to hold all the crabs, add the sake and mix until dissolved. 2. Add the soy sauce and mix lightly. 3. Tear the peppers apart and add them to "2.," including the seeds. 4. Add the sansho powder, ginger slices, and onions and mix again to complete the marinade. 5. Thoroughly wash the live crabs with a tawashi brush. 6. Remove the rubber bands that bind the crabs. 7. Put the crabs in the marinade. 8. Cover with a lid and shake it around so the crabs are fully covered with sauce. 9. After about 30 minutes, open the lid once and arrange the crabs so that their entire bodies are sub,erged in the marinade, then cover it with paper towels to prevent the crabs from breathing. 10. Cover with a lid and then put it in the refrigerator. Let sit for a minimum of 2 weeks. At the end of the video they show what it looks like when it's finished and arranged on a dish. Be sure to check it out!

This video, titled "【WAGYU】和牛 ウチモモ 分割法 TopRound Topside 肉磨き," was released by "Meat Resistance" (ミートレジスタンス). This video introduces how to cut up a cows inner thigh, which is an incredibly delicious cut! The inner thigh on wagyu cows has become a popular cut with little fat. As you can see from its impressive appearance, it's recommended for use in dishes, such as beef cutlets and roast beef, as well as as a fillet. In this video, you can see a professional dismantling of the inner thigh, so be sure to check it out!

Dojo Loach Hot Pot at Tatsumi-Ya (たつみ屋), a Famous Restaurant in Asakusa! Dojo loach hot pot, which is famous as a traditional Japanese old-town dish, comes into season from spring to summer. The area around Kaminari-mon Gate, in particular, is full of famous dojo-hot-pot restaurants and hot-pot pubs surrounding a sunken hearth with a downtown feel that is still very much alive today. This video introduces Tatsumi-Ya, a traditional restaurant in old town Asakusa that serves dojo loach hot pot, as well as the cooking process for this traditional Japanese cuisine. As a famous dojo-hot-pot restaurant, Tatsumi-Ya has been loved by intellectuals and sightseers for years. Just looking at the crunchy dojo loach karaage and dojo loach hot pot is enough to get your mouth watering. Watch this video to learn all you need to know about the delicious dojo loach hot pot! The Origin and History of Dojo Loach Hot Pot Source :This article Video When did people start eating dojo loach hot pot? Dojo loach, an exceptionally resilient river fish, was an important source of protein for local residents, referred to as "Edokko" (江戸っ子), in the town of Edo (Current day Tokyo) thanks to its well-developed waterways. There were many pilgrims around Sensoji Temple (浅草寺 Sensoji), the oldest temple in Tokyo, and the local people in Asakusa welcomed them with dojo loach dishes, using the dojo loach from the Sumida River (隅田川, Sumidagawa), formerly the Arakawa River (荒川, Arakawa). This is said to be the origin of dojo loach hot pot. In 1806, dojo loach hot pot started to be written "どぜう" (typically pronounced dozeu) instead of its original name "どじょう" (Both are pronounced "dojo"). The origin of this change is said to be Echigoya Sukeshichi (越後谷助七), the founder of Komagata Dojo (駒形どぜう), one of the most popular restaurants in Asakusa. When his restaurant burned down in the Great Fire of Edo, he thought a store name using four characters would bring ill fortune. Because of this, instead of four characters, he spelled his store name with three characters. The number "4" is pronounced "shi" in Japanese, and traditionally it is also connected with the word “death” (死) in Japanese, which is pronounced the same. The Menu and Recipe of Tatsumi-Ya Source :This article Video Dojo loach hot pot has three main cooking styles. Given the fact that it goes by 3 different names- dojo loach nabe, Edo-Nabe (江戸鍋), and Edomae-Nabe (江戸前鍋), we can tell that it was a very famous dish in the city of Edo. The first cooking style is called "Maru-Nabe" (丸鍋). This involves putting live dojo loach into a container of Japanese sake and covering it with a lid. When the dojo loach stop kicking, they are placed on a round iron plate with lots of green onions and eaten with seasonings, such as Japanese pepper and Shichimi-Togarashi (七味唐辛子), a chili pepper spice. In this video, you can watch the live dojo loach getting quieter and quieter in a container of Japanese sake around 1:53. Be sure to check it out! The second style of recipe is called "Nuki-Nabe"(ぬき鍋); a hot pot dish similar to sukiyaki. This method involves cutting the dojo loach open along the back, and cooking it with burdock roots. The third and most popular style of dojo loach hot-pot is called "Yanagawa-Nabe" (柳川鍋). This involves dropping eggs in Nuki-Nabe and stewing everything together. What these styles have in common is not just dojo loach; all of these methods involve stewing dojo loach with tofu and green onions. In the introductory video of Tatsumi-Ya’s dojo loach dishes, the chef shows how to cook dojo loach hot pot. You can see this at 14:52. You can also see people eating the cooked dojo loach hot pot with lots of chopped onions over fluffy eggs. It looks like it pairs nicely with white rice as well. In addition to the hot pot dishes, another famous dish is dojo loach karaage. This involves putting flour on live dojo loach and then deep-frying them. This can be seen at the beginning of the video. Tatsumi-Ya’s Dojo Loach Hot Pot: The Stamina-Boosting Dish to Beat the Heat! Dojo loach dishes in Asakusa are a common theme in the summer, but you're probably wondering why people would want to eat hot dojo loach dishes in the warmest season of the year. First, dojo loach is a stream fish, so it has a unique smell. To get rid of the smell, chefs often cook dojo loach with burdock roots. Since burdock roots are very hard, they must be stewed in a nabe pot to make them softer and easier to eat. Another reason for this comes from a traditional Japanese trick for staying cool in summer. After working up a sweat, the cool evening breeze allows us to cool our bodies. Around 18:09 in the video, you can see a piping hot dojo loach hot pot dish. Look at all the mouth watering goodness! Summary of Dojo Loach Hot Pot in Old Town Asakusa Source :This article Video Dojo loach dishes have been very popular among local people since the Edo period. This video shows how to cook dojo loach dishes by the chefs of Tatsumi-Ya in old-town Asakusa, Tokyo. Dishes like this are eaten less often these days, but if you're looking to boost your stamina to survive the hot summer in Japan, then you've got to try the dojo loach dishes at the famous Japanese restaurant "Tatsumi-Ya" in Asakusa! It’s also fun to watch the chef's amazing knife skills. Be sure to take a look at the video to see all the amazing dojo loach dishes! 【yelp】 TatsumiYa https://www.yelp.com/biz/%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B-%E6%B5%85%E8%8D%89%E5%BA%97-%E5%8F%B0%E6%9D%B1%E5%8C%BA?osq=%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B

A Look at the Polishing Techniques Used for Japanese Swords This video, titled "日本刀の研磨 手入れ 本阿弥流 Polishing katana Japanese sword," was released by " JAPAN STUDY 日本研究." Craftsmen who polish swords for a living are called "togishi" (研師) in Japanese. Among these craftsmen, the Hon'ami school shown in the video is a professional sword polishing school that has been around since the Nanboku-cho Period (1336-1392 A.D.). At 12:21 in the video, a stunning view of "Kanamori Masamune," a famous dagger, is introduced. The History and Techniques of Japanese Sword Polishing Source :YouTube screenshot Sword polishing has a long history in Japan and was already being practiced when chokuto (直刀, Japanese straight swords) were still being used. The Hon'ami family, who served Ashikaga Takauji during the Nanboku-cho Period, later established sword polishing and sword appraisal methods. When a sharpener receives a request for sword polishing, he first observes the sword for about a week to visualize the precise polishing. The sword polishing process incorporates a unique technical system. When polishing a sword, it is polished under the assumption that it will be used to cut down enemies, but it is also important to sharpen it in a way that brings out the beauty of the sword, so that the base metal and the hamon (刃文, blade pattern) can be seen clearly. The Sword Polishing Techniques in the Video Source :YouTube screenshot The person introduced at 1:00 in the video is Koshu Hon'ami, a living national treasure of the Hon'ami family. He uses whetstones to carefully polish Japanese swords. There are several types of sword polishers, including Binsuido, Kaiseido, Nagurado, Koma-Nagurado, Uchigumorihado, and Uchigumorijido. The sword is finely polished after being given a rough polish, and then adjusted through finishing polishes. A whetstone called "Narutaki" (鳴滝) is used to polish the surface of the blade, and various secret techniques are used when polishing the swords. There are many different polishes performed when polishing Japanese swords and many of these can be seen in the video. Sharpening the tip of the sword is called “narume” (ナルメ). It's important to finish the narume polishing carefully while protecting the blade of the sword. Summary of Japan’s Sword Polishing Techniques Source :YouTube screenshot Today, there are approximately 50 sword polishing professionals in Japan. There is no set qualification system for sword polishing, but in order to become a swordsmith or a sharpener, one must work under a master or attend a class to acquire advanced skills. Many people around the world are fascinated by Japan's unique swords. In order to maintain the brilliance of the swords, the skills of the sword polishers shown in this video are essential.

An Introduction to Hand-painted Kyo-yuzen Kimono This video, titled "How to Make Hand-Painted Kyo-yuzen｜how to make Kimono" (手描き京友禅の作り方-how to make Kimono (熨斗 - 引き振袖)　有限会社　琢磨), was released by "Yuzen Takuma." Kyo-yuzen is a dyeing method used to color kimono and was designated as a Traditional Craft by the Ministry of Economy, Trade and Industry in 1976. Kyo-yuzen, which originated in Kyoto, along with Kaga-yuzen (加賀友禅) and Tokyo-yuzen (東京友禅), are the three most famous types of Yuzen in Japan. Yuzen refers to the traditional dyeing process used to add color and designs to kimono. The History of Kyo-yuzen Photo：Kyoto hand painted Yuzen The Kyo-yuzen method of dyeing originated in Kyoto in the late 17th century, during the Edo Period (1603 AD - 1868 AD). Yuzen Miyazaki, who was a fan painter at the time, decided to paint some of his popular designs onto kimono and thus, Yuzen kimono dyeing was born. At a time when the shogunate had prohibited luxury or extravagance through sumptuary laws, the new Yuzen process, which was exempt from this law, was welcomed by kimono craftsmen and women who enjoyed wearing kimono. Kimono Decoration Using the Kyo-yuzen Method at the Famous Kimono Store "Takuma" Source :YouTube screenshot The well-established kimono store Takuma featured in this video, which has been in business for more than 40 years now, gives us insight into how kimono are dyed using the Kyo-yuzen method. As you can see from 0:32 in the video, the material used to create the kimono is of the highest quality, from the producer "Otsuka" (大塚). Next, you can see how patterns are first sketched out and then transferred to a different sheet that will become the final copy to transfer the design onto the kimono. From there the fine details are added, after which a paste and powder are added to certain parts of the design to prevent colors from seeping into spaces they should not be. A special kind of temple is then affixed to the fabric to hold it in place after which hot water is applied to the fabric to complete the preparations for the dyeing process. Next, a base color is applied to the fabric. A small section of fabric is dyed to test the color, then the dye is applied by brush. The fabric is then steamed to allow the dye to sink into the fabric, after which the fabric is then washed in water to get rid of any remaining dye or chemicals. The beautiful designs are then carefully hand-painted and finished with gold leaf to make the kimono even more luxurious. Takeyamachi embroidery (竹屋町刺繍) and Kinkoma embroidery (金駒刺繍) are then added to complete the look. You can take a look at the final product at 6:48 in the video. Summary of Kyo-yuzen Traditional Dyeing Photo：Ninenzaka, Women in Kimono Kyo-yuzen is a beautiful, traditional Japanese method of dyeing. Please enjoy the techniques and methods used by the Kyo-yuzen masters in the video. Kimono can be purchased online, however, if you would like to order a custom-made kimono, we highly recommend visiting the store to speak with the store owner. The beauty of Kyo-yuzen kimono is as appreciated today as it was hundreds of years ago when it was first developed. We hope you enjoyed learning more about this traditional craft!